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I've catered several events but always seem to run into this question... how do you determine how much of each entree to prepare on a buffet with more than 1 main dish? For example, I have been contacted to bid on a Class Reunion for 150 people and they would like a buffet with Prime Rib and Chicken, plus veggies & side dishes. When costing out my menu, how many of each protein do I account for? I know I don't need to figure on 150 of each - I'll have way too much leftover. But I'm always scared of running out and usually end up cooking too much... HELP! Thanks, Susan